Chocolate & Raspberry Cake...

Yummy! And here's the recipe...

For the sponge layers:

6oz/170g SR Flour

2oz/56g Cocoa Powder

8oz/226g Caster Sugar

8oz/226g Softened butter

2 tbspns Soured Cream

1 tspn Baking Powder

4 Eggs

Line and grease 2 baking tins and preheat the oven to GM5/190c

Sift all the dry ingredients and thrown into the mixer, once combined add the eggs, one at a time and finally, add the soured cream to the mix.

Divide between the two tins and place in the middle of the oven for 20-25 mins.

Allow to cool then cut each sponge in half so that you have 4 thin layers.

For the vanilla cream and raspberry jelly filling:

150g Icing Sugar

75g  Softened Butter

1 tspn (High Quality) Vanilla Extract/Vanilla Paste

6 Tbsps raspberry jelly (or jam if you don't have jelly)

Mix together the softened butter and sifted sugar with a wooden spoon and add the vanilla.

Spread the jam onto 3 of the layers of the cake and cover with the vanilla cream and stack, leaving the very top layer bare.

For the raspberry and chocolate ganache topping:

200g Dark Choc

284ml Double Cream

Handful of Fresh Raspberries.

Heat the cream on low, don't allow to boil. Once simmering, turn off the heat and add the chopped up chocolate. Leave to sink in for about 5 mins.

Using a hand-whisk, combine the chocolate and cream until you get a glossy sauce.

Leave to cool for about an hour, once thickened, pour over the layered cake.

Top with fresh raspberries.

And in case you were wondering, here's the view from the middle...

Raspberry & White Chocolate Muffins...

Recipe courtesy of the lovely Ruth Buie:


(Makes 12 large muffins)

100g butter
150ml sour cream
100ml milk
2 eggs
130g brown soft sugar
300g plain flour
1 tsp bicarb
2tsp baking powder
Raspberries
White chocolate


Melt 100g of marg/butter. Let it cool slightly before adding 100ml of milk, 150ml of sour cream, and 2 whisked eggs. Add in 130g of soft brown sugar and 300g of plain flour. Add 1 tsp of bicarb and 2 tsp of baking powder. 
Add in a punnet of raspberries and bush up a little. Lastly add in chunks of white chocolate..depending on how chocolately you want them!
Sprinkle with brown sugar and cook in muffin cases for 25 mins at gas mark 6 or 180 degrees. 

Strawberry & Raspberry Jam..

I think jamming is going to be my new summer hobby! 

Click here for my basic jam recipe.

Rhubarb & Raspberry Crumble..

                                                                                                             

It's always nice to use some of the produce from my Dad's allotment and I think rhubarb and raspberry is a good combination.

To make rhubarb and raspberry crumble..

For the filling:

1kg chopped rhubarb

100g caster sugar

300g raspberries

1 tsp vanilla paste

For the crumble:

300g plain flour

180g caster

200g butter/baking margarine

Grated zest of 1 lemon

Place the chopped rhubarb in a large pan with the sugar and vanilla paste and cook on a low heat until soft.

Combine the sugar with the flour and rub the butter in until it forms a crumb, then add the lemon zest.

Take the rhubarb off the heat and add the raspberries, add sugar to taste.

Pour into a large baking dish and allow to cool the top with the crumble mix.

When you're ready to cook, place in a preheated oven for about 20 mins on GM7/220c.